I love rich fruit cake, it’s one of my favourite Christmas foods, but a good fruit cake takes hours to bake and then needs to be left to mature. This boiled version is great for when you really want fruit cake right now, the cooking time is quite short, but it still results in a wonderfully moist cake. Use any dried fruit, I used a mixture of currents, sultanas and raisins.
- 500g mixed dried fruit
- 120g light brown sugar
- 225g butter or margarine
- 1tsp mixed spice
- 1/2 tsp cinammon
- 1/2 tsp nutmeg
- 1/2 pint milk
- 350g self raising flour
- 1tsp bicarbonate of soda
- 100g glace cherries, washed and chopped.
- 2 eggs, beaten
Pre-heat the oven to 160c / 140c fan / gas mark 3. Grease and line an 8″ cake tin.
Place the mixed fruit, sugar, margarine, spices and milk in a saucepan and bring to the boil stirring well to ensure that the margarine melts. Leave to cool for 10 minutes.
Once cooler add the washed and chopped cherries, beaten eggs, flour and bicarbonate of soda and mix well.
Pour the mix in to the cake tin and cook in the centre of the oven for approx 1 hour – 1 hour 30mins or until well risen and a skewer inserted in to the middle of the cake comes out clean.
Allow the cake to cool in the tin for at least 15mins before removing from the tin and leaving to cool completely on a rack, or do as we do and eat a huge slice while still warm!